Modern Black & White Lambeth - 304F
White fondant covered dummy with ribbon covered foam separator tiers, black royal piping, horizontal black fondant stripes, black fondant "fabric" flowers with pearl dragee centers, gumpaste leaves with black royal piping detail, and a very long row of black royal bridge work and extension, the longest one at the bottom dip is 3" long.
Location: San Francisco , CA
Comment
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Comment by m.r.jensen on April 6, 2012 at 9:49am
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Your cake took my breath away, when I scrolled down to veiw the contest winners.
It is mind-boggling. May I ask how you got the black royal icing (other than the obvious answer)? I know that to get black butter cream you have to mix it up several days in advance. Is it the same with royal?
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Comment by Pat Roberts on April 5, 2012 at 3:22am
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Congratulations, your cake is stunning and so perfect.
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Comment by Andreea Ranga on April 5, 2012 at 3:09am
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Congratulations. Very beautiful cake. I love it.
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Comment by Jennifer Bratko on April 4, 2012 at 6:18pm
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Thank you all so much! W00t!
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Comment by Lydia Beier on April 4, 2012 at 4:50pm
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Congratulations, this is a beautiful cake.
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Congratulations Jennifer, your cake is awesome
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Comment by Brenda Bakker on April 4, 2012 at 8:56am
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Congratulations jennifer with your first place in the contest! you did an excelent job on your cake!!! a true winner it is!
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Comment by Linda Wolff on April 4, 2012 at 8:41am
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Congratulations Jennifer!! Your cake is truly a work of art and a well deserved win!!
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Comment by Kai Jones on April 3, 2012 at 11:09am
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Thank you so much Jennifer!!! I really appreciate all your guidance and tips!! Although I could never make as flawless of cakes as you......... it helps to have some professional tips to make me a better decorator :o) Thanks again!! I will put all your information to good use!
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@Kai, thank you! I roll my black fondant thin - super thin, with the help of a pasta roller and very little corn starch (which makes it dull). I also don't kneed or work my black fondant - it's practically straight from the bucket into the pasta roller. When it's super thin it dries really fast so you have to quickly make the loops for the bow petals, arrange them in a flower shape, add the centers and get them on the cake with royal before they are totally dry. When they are 100%, completely dry, slightly warm some shortening and brush on a very think coat. Because the black fondant is so thin and delicate you have to be very careful and you don't need very much shortening. When it absorbs in and dries it has a nice semi-gloss look.
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